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Ultimate Comfort Food Braised Beef and Pork Ragu Recipe - Featured Image

Ultimate Comfort Food Braised Beef and Pork Ragu Recipe

Learn how to make delicious Braised Beef and Pork Ragu. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially fresh, quality meat and ripe tomatoes. I always choose ground beef and pork with a good balance of lean and fat to keep the ragu moist and flavorful. When shopping, I look for tomatoes that smell vibrant and slightly sweet, because fresh produce truly elevates the sauce. Feel free to swap out ground pork for Italian sausage if you want a little extra seasoning punch.

  • 1 pound ground beef (preferably 80/20 for balance of flavor and fat)
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 cup dry red wine (optional, but adds depth)
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup whole milk or heavy cream (optional, for richness)
  • Fresh parsley or basil for garnish

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking gently until softened, about 5-7 minutes. This soffritto base is where the flavor starts, so don’t rush it.
  2. Add the garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  3. Add the ground beef and pork to the pot. Break the meat apart with a wooden spoon and cook until browned, about 8-10 minutes. I find browning the meat well adds a deep, savory note that’s essential for a rich sauce.
  4. Pour in the red wine, if using, scraping the bottom of the pot to lift any browned bits. Let it simmer until the wine has mostly evaporated, about 5 minutes.
  5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover partially, and let the ragu braise gently for 1.5 to 2 hours. Stir occasionally, adding a splash of water if the sauce seems too thick. This slow cooking softens the meat and melds all the flavors beautifully.
  7. About 15 minutes before serving, stir in the milk or cream if using. This adds a lovely richness and softens the acidity of the tomatoes, a trick I learned from my mom’s kitchen.
  8. Adjust seasoning to taste. Garnish with fresh herbs and serve over your favorite pasta or creamy polenta.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Braised Beef and Pork Ragu, recipe, cooking, food